Basil pecan pesto is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. Made with fresh basil, pecans, Parmesan cheese, olive oil, and garlic, this pesto is packed with flavor and nutrients. It's perfect for tossing with pasta, spreading on sandwiches, or using as a dip for vegetables. In this article, you'll find three different recipes for basil pecan pesto, each with its own unique twist. The first recipe is a classic basil pecan pesto that's perfect for everyday use. The second recipe adds a touch of sweetness with the addition of dried cranberries, while the third recipe gets a spicy kick from red pepper flakes. No matter which recipe you choose, you're sure to enjoy the delicious flavor of basil pecan pesto.
Let's cook with our recipes!
BASIL PECAN PESTO
I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!
Provided by grettagirl
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.
Nutrition Facts : Calories 232 calories, Carbohydrate 2.7 g, Cholesterol 2.9 mg, Fat 24.3 g, Fiber 1.5 g, Protein 2.9 g, SaturatedFat 3.3 g, Sodium 131.9 mg, Sugar 0.6 g
BASIL PECAN PESTO
Categories Sauce Food Processor Garlic No-Cook Quick & Easy Basil Pecan Summer Gourmet
Yield Makes about 1 1/4 cups
Number Of Ingredients 5
Steps:
- In a food processor blend together all ingredients with salt and pepper to taste until smooth.(Pesto keeps, surface covered with plastic wrap, chilled, 1 week.)
BASIL PECAN PESTO
My lovely cousin Carol sent me home from her house in Tampa with the most delicious pesto. We made it last as long as possible, and then I decided to make my own version of hers. I think I did a passable job! It is different, but still delicious! We love it on pizza with mushrooms and onions or pasta! I added a little lemon juice to keep the color bright. I also have been told that parsley does the same thing, so I added some of that too.
Provided by manushag
Categories European
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast pecans and pulse in food processor.
- Add basil, parsley, parmesan cheese and garlic cloves. Pulse again.
- Add olive oil, salt and lemon juice.
- Pulse again until fairly smooth. Taste for seasonings. DONE.
- If you are using for a pasta sauce, add some of the pasta water to thin it down.
- If you are using on pizza, bake pizza first and then drizzle pesto over while hot.
PECAN AND BASIL PESTO
Pesto is very easy to make if you have blender or a food processor. Classic pesto is basil, garlic, parmesan, pine nuts and olive oil but you can make a pesto of any similar mix of ingredients. This pesto uses pecans and leaves out the cheese, giving the option of using it as a cooking sauce and adding the cheese separately to...
Provided by Heidi Hoerman
Categories Spreads
Time 20m
Number Of Ingredients 7
Steps:
- 1. Place basil, garlic, 1/2 cup oil, lemon juice, salt and pepper in a blender or food processor and blend until somewhat smooth. Force down the leaves and add more olive oil as needed to enable creation of a sauce about the consistency of a good, thick ketchup.
- 2. Add the pecans and blend briefly, leaving small bits of pecans visible.
- 3. Refrigerate or freeze. In its raw state, the pesto is quite harsh tasting. Add it to a dish a few minutes before you are done cooking.
- 4. SERVING SUGGESTION: Boil pasta in salted water until al dente. Heat 2 tablespoons olive oil in a large skillet and saute sliced summer squash or zucchini until turning translucent but still firm. Add the pesto and pasta to the squash and saute about 2 minutes until the pesto is cooked a bit. Serve with freshly grated hard cheese (parmesan, romano, etc.) on top.
STEAMED VEGETABLES WITH BASIL PECAN PESTO
Categories Food Processor Potato Vegetable Side Steam Vegetarian Basil Pecan Fennel Green Bean Summer Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a main course
Number Of Ingredients 12
Steps:
- To prepare the vegetables:
- On a large steamer rack layer carrots, then fennel, and then potatoes and steam over boiling water, covered, until potatoes are tender, about 10 minutes. Transfer steamed vegetables to a platter. Steam beans, covered, until just tender, about 10 minutes, and transfer to a platter. In a food processor blend pesto with 3 tablespoons hot water, adding additional hot water if necessary to reach desired consistency.
- Serve vegetables warm at room temperature with pesto.
- To make the pesto:
- In a food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, surface covered with plastic wrap, chilled, 1 week. Makes about 1 1/4 cups.
BASIL PECAN PESTO RAVIOLIS
Steps:
- To Make Dough: (wonton skins can be used instead) make a volcano shaped mound of the flour, crack the eggs into the middle and slowly add the flour until it is a tight ball (if it is still too loose, add more flour) kneead for 5 minutes on a lightly floured surface. Wrap in plastic and refrigerate for 1 hour. Roll dough out with a pasta machine or roller, cut into rounds and fill with pesto (see below), wipe one half of round with luke warm water and seal. Boil for 2-3 minutes. Filling: Place Basil, 3 cloves of the garlic, pecans, and cheese in a food processor, process with enough oil to keep it going until it is finely ground. Sauce: Melt butter and saute the remaining two cloves of garlic (finely chopped), drain raviolis, toss with butter and serve, covered with chopped basil and grated parmesan or romano
Tips:
- Use fresh basil leaves for the best flavor. If you don't have fresh basil, you can use dried basil, but the flavor will be less intense. Choose a good quality extra-virgin olive oil, as it will make a big difference in the taste of the pesto.
- Use a food processor or blender to make the pesto. This will give it a smooth and creamy consistency. If you don't have a food processor or blender, you can chop the ingredients by hand, but the pesto may be a bit more chunky.
- Add the cheese and nuts to the pesto last. This will prevent them from becoming too oily. If you want a more nutty flavor, you can add more nuts. If you want a more cheesy flavor, you can add more cheese.
- Taste the pesto before serving and adjust the seasonings to your liking. You may want to add more salt, pepper, or lemon juice.
- Store the pesto in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the pesto for up to 3 months. When you're ready to use it, thaw it overnight in the refrigerator or at room temperature for a few hours.
Conclusion:
Basil pecan pesto is a versatile and delicious sauce that can be used in a variety of dishes. It's perfect for tossing with pasta, spreading on sandwiches, or using as a dip for vegetables. It's also a great way to add flavor to grilled meats and fish. With its bright green color and nutty flavor, basil pecan pesto is sure to be a hit at your next gathering.
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